Korean Gochujang Fish Cake Stir-fry
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Gochujang eomuk bokkeum blanches fish cake sheets for 20 seconds, dries their surfaces in the pan with onion, and coats them over medium-low heat with gochujang, soy sauce, oligosaccharide syrup, and garlic.
Read more
Three hundred grams fish cake sheets is placed in boiling water for only 20 seconds, drained thoroughly, and cut into bite-size pieces. One hundred grams onion is cut into strips that are not too thin, and 60 g green onion is sliced diagonally. The sauce combines 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon oligosaccharide syrup, and 1 teaspoon minced garlic. One tablespoon cooking oil is heated over medium before the onion cooks for about 1 minute. When its edges begin to turn translucent, the fish cake is added and stir-fried for 2 minutes to remove surface moisture and firm its edges. The sauce goes in and the heat is immediately lowered to medium-low. Frequent tossing for 2 to 3 minutes keeps the gochujang off the pan bottom while the glaze thickens. Once it clings evenly without pooling, the green onion is mixed for 30 seconds. The burner is switched off before 1 teaspoon sesame oil and 0.5 tablespoon sesame seeds are added. Draining after blanching and then drying the surface in the pan prevents water from thinning the glaze.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Blanch 300 g fish cake sheets in boiling water for just 20 seconds to reduce excess oil.
Drain them well in a sieve, pat off visible moisture if needed, then cut into bite-size pieces so the sauce coats evenly.
- 2Prep
Slice 100 g onion into strips that are not too thin, so they keep some texture.
Cut 60 g green onion on the diagonal, and keep all prepared ingredients near the stove before the pan gets hot.
- 3Season
Mix 1.5 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp oligosaccharide syrup, and 1 tsp minced garlic until smooth.
- 4Control
Heat a pan over medium heat, add 1 tbsp cooking oil, and stir-fry the onion for about 1 minute.
When the edges look slightly translucent and sweet, add the fish cake pieces before the onion browns.
- 5Season
Stir-fry the fish cake for about 2 minutes to drive off surface moisture and make the edges slightly springy.
Add the sauce, then lower the heat to medium-low so the gochujang does not scorch.
- 6Finish
Cook for 2 to 3 minutes, tossing often, until the sauce turns glossy and clings to each piece.
Add green onion for the last 30 seconds, turn off the heat, then finish with sesame oil and sesame seeds.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Glossy gochujang glaze clings to chewy fish cakes after a quick, oil-reducing blanching step.
- Finish cue
- Cook for 2 to 3 minutes, tossing often, until the sauce turns glossy and clings to each piece.
- Avoid this
- Do not skip blanching fish cakes; it reduces greasiness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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